Zesty Lime Pie

1. Crust Preparation

Preheat your oven to 325°F and adjust the rack to the center position. In a bowl, mix graham cracker crumbs and granulated sugar. Stir in melted butter until it's uniformly mixed. Transfer the mixture to a 9-inch pie pan. Firmly press crumbs across the bottom and up the sides to form an even crust. Place in the oven and bake for 15 minutes until it's lightly browned and aromatic. Remove pan and let it cool on a wire rack for about 20 minutes.

2. Filling Mixture

In a medium bowl, combine lime zest and egg yolks. Whisk them together for about 2 minutes until they take on a light green tint. Gradually beat in the condensed milk, followed by the lime juice. Let the mixture sit at room temperature to thicken slightly.

3. Assembling the Pie

Pour the thickened lime filling into the cooled crust. Return to the oven for 15-17 minutes until the center sets but still jiggles slightly. Place the pie on a wire rack and allow it to cool to room temperature. Refrigerate the pie until fully chilled, at least 3 hours, or up to 1 day if covered with lightly oiled plastic wrap placed directly on the filling.

4. Whipped Cream Topping

Up to 2 hours before serving, beat the heavy cream in a medium bowl to very soft peaks. Add confectioners’ sugar one tablespoon at a time, continuing to whip to just-stiff peaks. Pipe or spread the whipped cream over the pie filling decoratively. Add sugared lime slices on top for a beautiful presentation, if desired.